Pecan Crusted Fish

Recipe courtesy of Georgia Pecan Commission.

Recipe Ingredients:

4 large fish fillets (about 6 to 8 ounces each)
Salt and ground black pepper to taste
Fresh lemon juice to taste
1/2 cup seasoned bread crumbs - divided use
1 cup roasted pecans*
2 teaspoons rosemary
1/3 cup all-purpose flour
1 large egg beaten with 2 to 3 teaspoons water
2 tablespoons vegetable oil - divided use
2 tablespoons butter - divided use

Cooking Directions:

1. Season fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes.
2. Combine 2 tablespoons of bread crumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining bread crumbs and rosemary and transfer to plate. Dredge fillets in flour, shake off excess. Dip in egg wash. Place fillets skin-side up on crumb mixture, pressing into flesh.
3. In large skillet heat 1 tablespoon each of oil and butter over medium-high heat. Place 2 fillets, skin-side up in skillet and cook until golden brown, about 3 minutes. Using spatula, turn fillets and cook until opaque in center, about 3 more minutes.
4. Transfer to plate. Repeat with remaining butter, oil and fillets.

Makes 4 servings.

*Roast pecans 5 to 7 minutes in the oven at 350°F (175°C), stirring frequently, until golden brown.

Recipe and photograph courtesy of Georgia Pecan Commission.